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    Home » Recipes » Appetizers & Snacks

    Miso Cumin White Bean Hummus

    March 1, 2013 by keepinitkind 43 Comments

    So, have you all seen the PPK Top 100 of 2012 yet?  It's full of basically a lot of vegan awesomeness.  I was turned on to several things that, sorry, I must have been living under a rock to have missed!  Carrot Bacon?!  Pumpkin Pie Filled Muffins?!  I mean, come on!  I was also excited to see several of my favorites on the list: The Blissful Chef, Cinnamon Snail, Vegan Richa, Matthew Kenney's M.A.K.E., Olives for Dinner, and Virtual Vegan Potluck, just to name a few.  Oh, and did I mention that Keepin' It Kind made the list too?  I was so shocked and so excited to see mine and Chris's blog on that list that I screamed.  Loud.  I am so flattered and humbled by this whole experience.  Thank you, PPK. 

    Anywho, on to your regularly scheduled post...

    Miso Cumin White Bean HummusDon't ask me what possessed me to add miso to my hummus, but I'm awfully glad I did.

    Miso Cumin White Bean HummusI sometimes like to make my hummus with white beans rather than chickpeas (I know, soooo original, right?) and this was one of those days.  There I was, working the food processor like a pro, making our weekly batch of hummus.  I'd added the lemon juice, the tahini, and the garlic, but when I did my taste test, there was something missing.  It needed a little more "oomph."

    Miso Cumin White Bean HummusI stared blankly into my pantry.  No luck.  I stared blankly into my refrigerator.  Pickles?  Mmm, no.  Sauerkraut?  Mmm, no- wait, let's come back to that. We're out of olives and capers. Applesauce?  Yeah, no.  Miso?  Heck, yes!

    Miso Cumin White Bean HummusThat batch of hummus gained the title of "Best Hummus I've Ever Made" from my husband.  That title used to belong to my Sun-Dried Sriracha Hummus.  I used red bean miso (because the last time I was miso shopping, that's all the store had and I refuse to buy more until I use up the first container) and it added a richness and depth of flavor that can only be described as "umami."  It was incredible and only lasted through the weekend.  I had to make more.

    Miso Cumin White Bean HummusAs I was making my second batch, I suddenly remembered a post that Shira did several months ago about a fried cumin seed hummus.  I looked at the jar of cumin seeds sitting on my counter and knew, at that point, I couldn't not add fried cumin seeds to this hummus.  All I can say is, "Thank you, Shira!"  The hummus was perfect before- so bold and complex.  The cumin seeds add even more boldness with a smoky undertone.

    Miso Cumin White Bean HummusThis is obviously not your classic hummus, as I'm sure you gathered from the title.  It is, however, an incredibly rich and flavorful hummus.  Spread on a piece of fresh pita, this miso cumin white bean hummus could be called one of life's great pleasures.  Dip a sweet baby carrot into it for a flavor explosion.  If you love good times, then I highly suggest using it as a sandwich spread, preferably in combination with some avocado.  You'll be glad you did.

    Miso Cumin White Bean Hummus

    Print
    Miso Cumin White Bean Hummus

    Yield: 2 cups

    Miso Cumin White Bean Hummus

    Ingredients

      for the cumin seeds
    • 1 teaspoon olive oil
    • 2 teaspoons cumin seeds
    • for the hummus
    • 2 15oz cans of great northern beans, rinsed and drained
    • 3-4 cloves garlic
    • juice of 1 1/2 lemons
    • 4 tablespoons tahini
    • 4 tablespoons vegetable broth, plus extra if needed
    • 2 1/2 teaspoons miso
    • 1/2 teaspoon smoked paprika
    • salt and pepper to taste

    Instructions

    1. In a small frying pan, heat the olive oil over medium-low heat for 1 minute. Add the cumin seeds and stir to fully coat. Let the seeds fry, stirring occasionally, for about 5-7 minutes, until very fragrant and just starting to snap and pop. Remove from heat and set aside.
    2. Optional step: place the white beans in a microwave safe dish and heat in the microwave for 1 minute. This makes for a creamier consistency, but it is not necessary.
    3. In the bowl of a food processor, combine all of the hummus ingredients. Process until smooth and creamy. Scrape the cumin seeds and any remaining oil into the food processor and pulse until well combined. If it is too thick, add vegetable broth until you achieve the desired consistency.
    4. Transfer the hummus to an airtight container and chill for at least one hour before serving, to allow the flavors to marry. Serve with pita bread, chips, or veggies. Enjoy!
    3.1

    Miso Cumin White Bean HummusDo you have a favorite flavor of hummus, or do you prefer a classic, plain hummus?

    Photography by Chris Miller

     

     

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    Reader Interactions

    Comments

    1. Maria Tadic

      March 01, 2013 at 8:20 am

      I love making my own hummus. this looks like a really great recipe. I've never used miso paste before. How long will it stay fresh in the fridge??

      Reply
      • keepinitkind

        March 01, 2013 at 9:07 am

        Thank you! Miso paste is a wonderful ingredient that adds tons of flavor to your dish. The lighter, the more mild. The miso paste will keep for ages in your fridge, and the hummus should last 4-5 days. Enjoy!

        Reply
    2. slywlf

      March 01, 2013 at 8:51 am

      Wow! As a new subscriber I am sure getting a lot of bang for my time - thanks! This sounds great! Somewhere along the way I will figure out how to calculate equivalences - I don't used cans due to the BPA, but I use a lot of dried beans. I'm sure I will work it out. Time to start soaking those beans - this sound like a good one for this weekend 😉

      Reply
      • keepinitkind

        March 01, 2013 at 9:05 am

        Wow-Thank you! 🙂

        As for canned goods- I only use Eden's Organic because they are BPA free. But I definitely think that cooking your own beans is far more economical (I just have a hard time planning that far in advance. 😉 ). 1 can of beans is the equivalent of 1 1/2 - 2 cups of cooked beans. For this recipe, I would use 3 cups of cooked beans to replace the canned beans. I hope that helps! 🙂 Enjoy!

        Reply
        • slywlf

          March 01, 2013 at 10:37 am

          Thanks - that does help 😉 I have gotten into the habit of cooking beans and then freezing them so they are ready to use at a moment notice, but I used up my stash, so I have to cook up some more now. Good to know about Eden Organic - since the cans themselves (that I've seen, anyway) don't say anything I wasn't sure.

          Reply
    3. janet @ the taste space

      March 01, 2013 at 10:29 am

      Not sure if my comment went through....

      I LOVE adding miso to my dips (I have a great edamame spinach miso dip on my blog).. well to anything, really. I am pretty anti-cumin in my traditional hummus but I think I just may try it if it is pan-fried like here. 🙂

      And congratz for making the PPK 100! 🙂

      Reply
      • keepinitkind

        March 02, 2013 at 2:03 pm

        Ooooh! I'm totally looking up your edamame spinach miso dip! My stepkids love edamame hummus, so I will have to see if they'll try that! 🙂

        Reply
    4. Chef Amber Shea

      March 01, 2013 at 11:08 am

      This looks and sounds INSANELY good, Kristy! Adding miso was a stroke of pure brilliance.

      Reply
      • keepinitkind

        March 02, 2013 at 2:05 pm

        Thank you, Amber! 🙂

        Reply
    5. Caitlin

      March 01, 2013 at 11:33 am

      i love your thought process with making hummus. this sounds so amazingly delicious and different. and fried cumin seeds? genius!

      Reply
      • keepinitkind

        March 02, 2013 at 2:06 pm

        Thank you, Caitlin! 🙂

        Reply
    6. Gabby @ the veggie nook

      March 01, 2013 at 12:42 pm

      Oh wow- cumin and miso are 2 of my favourite flavours! I neeeed to try this! You always wow me with your creativity Kristy!

      Reply
      • keepinitkind

        March 02, 2013 at 2:06 pm

        Thanks, Gabby! You always wow me with yours! 🙂

        Reply
    7. A.Cook

      March 01, 2013 at 1:07 pm

      Oh WOW this sounds amazing! I just bought a little container of white miso--that would work too, right?

      Reply
      • keepinitkind

        March 02, 2013 at 2:06 pm

        Thank you! And the white miso would work perfectly. 🙂

        Reply
    8. Ria

      March 01, 2013 at 2:04 pm

      I need this hummus recipe and Stacey's Pita Chips in my life yesterday.

      Reply
      • keepinitkind

        March 02, 2013 at 2:07 pm

        Hahaha! That sounds like a winning combo! 🙂

        Reply
    9. Bobbie {the vegan crew}

      March 01, 2013 at 5:48 pm

      Congrats on making the PPK Top 100! It's always a fun list. I can eat my weight in hummus -- I tend to steer towards roasted red pepper hummus the most. For some reason I rarely make it myself. I may have to give this recipe a try, it sounds wonderful!

      Reply
      • keepinitkind

        March 02, 2013 at 2:20 pm

        Thanks, Bobbie! Roasted red pepper is one of my favorites! But it is a little more time consuming to make. 🙂

        Reply
    10. Shira

      March 02, 2013 at 8:59 am

      First of all Kristy - a major congrats on your PPK mention - that is so exciting, and of course, so very well deserved. You have done such a fantastic job with this blog and you deserve every last bit of success with it! Loving this yummy version of hummus, and while it's crossed my mind to add miso to hummus I am glad someone did it and that it is a win! It sounds fabulous.....and lovely to see you added my favorite cumin seeds too 🙂 Have a great weekend!

      Reply
    11. charlotte

      March 02, 2013 at 9:08 am

      Hilarious. I'm supposed to bring veggies and dip to a party this afternoon. I thought I had some prepared chickpeas, but... only dry. I found some white beans, and thought, "I'll just look up white bean hummus on foodgawker...." First recipe to come up!

      BTW, my favourite variety of hummus has a little sumac stirred in.

      Reply
      • keepinitkind

        March 04, 2013 at 8:25 am

        Awesome! I hope you and your friends enjoyed it!

        I'm going to have to look into that sumac idea- Thank you, Charlotte! 🙂

        Reply
    12. keepinitkind

      March 02, 2013 at 2:02 pm

      Ooooh! I'm totally looking up your edamame spinach miso dip! My stepkids love edamame hummus, so I will have to see if they'll try that! 🙂

      Reply
    13. Ashley @ Wishes and Dishes

      March 02, 2013 at 2:23 pm

      This looks delicious. I love hummus! Your photos are beautiful, too!

      Reply
      • keepinitkind

        March 03, 2013 at 10:56 am

        Thank you, Ashley! 🙂

        Reply
    14. Jennifer

      March 02, 2013 at 5:43 pm

      Really deeeelicious hummus!!!!! Worth it to warm the beans first. I used xtra lime juice vs veg stock. Chilling now.... So ready to dig in!! Thanks!!

      Reply
      • keepinitkind

        March 03, 2013 at 10:57 am

        Yay! Thanks, Jennifer! Bon Apetit!

        Reply
    15. Richa

      March 02, 2013 at 11:07 pm

      congratulations on the PPK!!! i love fried cumin, so this hummus is just perfect for me.. i love the pictures tooo. and that gorgeous wood. Different lens and/or natural light?

      Reply
      • keepinitkind

        March 03, 2013 at 11:02 am

        Congrats to you as well, lady! 🙂 And thank you! No new lens- we're actually trying to do more of our photography on the weekends instead of during the week, which allows us to do more pictures in natural light. I just feel so bad having Chris take pictures at the end of an especially long or trying day at work (which he's been having a lot of, recently). It's much nicer to have dinner ready and let him relax when he gets home. He says he doesn't mind, but I mind. 🙂

        Reply
    16. Ruxandra @ Gourmandelle

      March 03, 2013 at 2:07 am

      I just began a macro diet and I was actually looking for recipes containing miso. Miso soups aren't really my thing.. but this recipe is just WOW! Love it! Thanks!

      Reply
      • keepinitkind

        March 03, 2013 at 11:03 am

        Thank you, Ruxandra (beautiful name, by the way!)! Miso soups aren't really my thing either, but I do love using it as an ingredient- it adds so much flavor and depth! 🙂

        Reply
    17. Jackie @ Vegan Yack Attack!

      March 03, 2013 at 10:07 pm

      Terrific!! I've been wanting to dabble in more uses for miso paste, since I usually have a container of it just sitting in my fridge for months. This is a great way to use it, and I can only imagine how good it tastes.

      Also, congrats on being part of the PPK 100! That's pretty damn sweet!

      Reply
      • keepinitkind

        March 05, 2013 at 1:51 pm

        Thank you, Jackie! 🙂

        Reply
    18. Somer

      March 04, 2013 at 8:51 am

      Maybe this is all that Alex Jamieson needed! Haha! Umami is right! My miso has been too lonely too long in the fridge lately, I think it's time I try to marry it to hummus too! Brilliant my dear! xx

      Reply
      • keepinitkind

        March 05, 2013 at 1:53 pm

        Thanks, Somer! It really is a great pairing. Enjoy! xo

        Reply
    19. Anna {Herbivore Triathlete}

      March 05, 2013 at 4:49 pm

      This is definitely a new spin on hummus and it looks amazing! My favorite hummus is currently roasted red pepper.

      Reply
      • keepinitkind

        March 08, 2013 at 1:01 pm

        Thanks, Anna! I love a good red pepper hummus too. 🙂

        Reply
    20. Liz

      March 05, 2013 at 5:07 pm

      Oh, Kristy, Kristy, Kristy. How do I love thee? Let me count the ways. . . 🙂

      I have been ALL about the miso this past year. So, any recipe where I can work it in, I'm all on board with. I am partial to white miso, though. I have a dark, barley-based one, but it's a little too pungent for me. I've never tried the red variety before, though.

      And, hummus is just not hummus without cumin in it. Then it's just chickpea spread. 🙂 Though, I am not one to discriminate -- I love ALL bean spreads/dips with an insane passion. So miso + pureed beans = LizLove.

      While I LOVE cumin (it's one of my "everything is better with" ingredients), I've never been able to get on board with frying the whole seeds. They always taste so medicinal to me, instead of deep, smoky and roasted like the ground powder. They taste good IN dishes with other flavorings, but I'm not 100% sold on them. I must be doing it wrong.

      PS That's awesome about the PPK list! I didn't even know they HAD yearly lists. How exciting!

      Reply
      • keepinitkind

        March 08, 2013 at 1:02 pm

        Well, thank you so much, Liz!

        I'm certainly a bean dip gal too, and trust me, if you love miso, then this dip is for you! And if frying the seeds isn't your thing, the dip is just fine without them. 🙂 Enjoy!

        Reply
    21. Heaher

      March 12, 2013 at 11:45 am

      Congrats on the PPK Top 100 - SO HAPPY for you and Chris, well deserved!

      This hummus sounds amazing, much like everything you make 🙂

      Reply
      • keepinitkind

        March 12, 2013 at 2:02 pm

        Thank you, Heather! xo

        Reply
    22. Melodie

      April 29, 2014 at 7:59 pm

      This is such a great variation on a typical hummus dish. I enjoyed it a lot so included it in my blog post on vegan hockey playoff snack ideas, check it out: http://mtlveg.com/2014/04/30/hockey-playoffs-veggie-style/

      Reply
    23. Andy

      October 07, 2014 at 8:35 pm

      Thanks for all the great recipes!

      I was compelled to give a PSA because I'm an elitist know-it-all. BPA-free substitutes contain endocrine disrupters that are as bad or worse than BPA. 'is that possible?', you ask. Yes, if the chemical industry is good at anything it is finding more toxic things and finding legal ways to put them to use. By the way I learned this from a Harvard School Of Public Health periodical. I studied Environmental health sciences.

      Also Eden Organics is a right-wing, capitalista, anti-worker, anti-woman corporate monster. See salon.com on how the CEO sued the Feds on the AHA over paying employees for birth control. Yes, just like hobby lobby which you probably boycotted. Boycott these guys because they can actually be influenced and are total wolves in sheep's clothing.

      I use cans.. but I'm getting better at finding other ways! Good luck!

      Reply

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